Asparagus & Potato Pizza

If you haven't put potatoes on pizza before, be prepared: The combo will ignite your taste buds. The trick is to slice them very, very thin. To add even more dazzle, try drizzling a bit of pesto on the finished pie.

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Ingredients

Yields:
4

Cal/Serv:
400

cornmeal

1 lb.
pizza dough

2
medium Yukon gold or other waxy potatoes (about 8 oz)

12 oz.
asparagus

1/2
red onion

2 tbsp.
olive oil

Kosher salt and pepper

2 oz.
thinly sliced provolone cheese (about 6 slices)

Directions

Prep Time:
0:10

Total Time:
0:35

Heat oven to 425°F. Dust a baking sheet with cornmeal. Shape the dough into a 16-in.-long oval or rectangle and place on the prepared baking sheet.

In a large bowl, toss the potatoes, asparagus, onion, oil, 1/2 tsp salt and 1/4 tsp pepper. Scatter the vegetables and cheese over the dough and bake until the potatoes are tender and the crust is golden brown and crisp, 20 to 25 minutes.

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